Ingredients
Method
- Disolve the Yeast: In a small bowl, combine warm water, and yeast. Stir gently until disolved.
- Mix the Dough: In a spacious mixing bowl, blend all the ingredients together. Use a dough hook to knead the mixture until it forms a cohesive dough. Kneading may take longer when using rye flour; for reference, mine required approximately 7 minutes. The dough should remain sticky but should detach from the bowl without leaving behind any residue.
- Rise & Fold: Add the dough into an airtight container and over a period of 24 hours, stretch and fold it about 6-8 times. This is done by pulling one side and folding it over, repeating on all sides until it almost forms a ball shape. See video below.
- Shape the Loaf: After 24 hours, fold your dough one last time (this will be your 8th time). Take a bowl or a round proofing basket, line it with a cotton cloth or a baker’s proofing cloth, and generously flour the cloth. Then place the folded bread into the lined bowl or basket. Be sure that the top side is facing down in the basket, which means that the folded side of the bread is facing down, giving you a smooth surface. Make sure not to press too hard, but rather to proceed gently so you don’t release the air you’ve worked into the dough.
- Final Rise: Cover your dough with another cloth, and let it rise for another hour.
- Preheat the Oven: While the dough is proofing, heat your oven to 480°F with a Dutch oven inside.
- Bake the Bread: After your dough has proofed for 1 hour, place a sheet of parchment paper over your bowl or basket and carefully invert it so the bread rests on the parchment. Hold the paper by the edges and swiftly transfer it into your dutch oven, ensuring the lid remains on. Set the dutch oven back in the oven and reduce the temperature to 446°F. After 30 minutes of baking, take off the lid and let it bake for an additional 10-15 minutes. Your bread should be ready in about 40-45 minutes. To check for doneness, tap the bottom of the bread; it should produce a hollow sound.
- Cool and Serve: Remove from the oven and transfer the bread to a wire rack to cool completely. Slice and enjoy your homemade German Mischbrot!
Notes
*You can use dry yeast as a substitute, but I have only prepared this recipe using fresh yeast, which is available in the dairy section of grocery stores.
**If you’re looking for an extra touch, you can cook 200g of spelt or rye grains with 400g of water for about 30-40 minutes, ensuring it doesn’t burn on the bottom. All the water needs to be absorbed. Once cooled, simply mix the grains into your other ingredients. This addition provides an extra crunch and texture, helping to keep your bread moist for several days.